1. Heat oil in a large deep pan, add the mustard seeds to give Tadka for few seconds, until splutter. Add pepper corns, cloves, cinnamon sticks, cardamom, whole dry red chilies and Asafetida for an another second.

2. Add mangoes and salt to your taste; stir occasionally over medium heat for about 10 minutes, until the water is observed.

3. Add brown sugar, continue to stir until sugar is all melted, starts bubbling and the syrup is thickened. Hint: mango pieces will separate from each other and the syrup is thickened.

4. Turn the heat to low, continue to stir for a minute or two.

5. Let the mixture cool down. Add both red chilies powder and DhanaJiru powder, Mix well.

6. Keep it at room temperature for couple hours.

7. Transfer the pickle in a Jar.

8. Refrigerate.